LEARN/CREATE (MT)

NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.

6:30 pm

Cook's Country from America's Test Kitchen"Fancy Chicken"
Bridget shows Chris how to make the best Chicken Cordon Bleu. Next, Erin demonstrates how to cut a whole chicken. Then, Jack challenges Chris to a tasting of Black Forest deli ham. D

7:00 pm

Mexico -- One Plate at a Time with Rick Bayless"Cooking In Wine Country"
Ever dream of owning a winery? Don and Tru Miller made their dreams come true 12 years ago when they built Adobe Guadalupe in the Valle de Guadalupe. Rick's dream of cooking in their stunning kitchen, with its handmade wood-fired oven, comes true this season when he cooks for the Millers and other local winemakers. Along the way, Rick shops for just-picked produce at the idyllic farm stand on the grounds of Mogor Baden Winery, artisanal cheeses at Rancho La Campana (a 100-year-old cheese cave) as well as for breads and olives at the charming Cremeria los Globos. D

7:30 pm

Joanne Weir's Cooking Confidence"Spiced Up"
First, Joanne turns fresh plums into a cheese-worthy chutney with ginger and then Joan returns for an encore. They use a combination of Indian spices to prepare Roasted Chicken Thighs with Indian Rub with Pan Roasted Potatoes with Black and Yellow Mustard seeds. Recipes: Plum and Ginger Chutney with Italian Cheeses, Roasted Chicken Thighs with Indian Rub, Pan-Roasted Potatoes with Black and Yellow Mustard Seeds. D

8:00 pm

This Old House"Cambridge Project, Part 3 of 15"
With the interior opened up, master carpenter Norm Abram shows host Kevin O'Connor the bones of the building. On the first floor, general contractor Tom Silva relocates a load-bearing partition wall and takes the dip out of the floor. Out front, Kevin and homeowner Sally Peterson learn about the appropriate colors for the outside of her Victorian-era house. D

8:30 pm

Rick Steves' Europe"Poland Rediscovered: Krakow, Auschwitz and Warsaw"
Rick finds Poland transforming itself into the new heart of Europe, and Krakow, with its Baroque and cobbled charm, emerging as the "next Prague." Rick visits nearby Auschwitz and experiences a timeless, soul-searching lesson.G

9:00 pm

Travelscope"Taiwan - City and Culture"
Travelscope searches for the heart and soul of Taiwan among the attractions of its capital, Taipei, and through his experiences with the country's remaining ethnic minority people. D

9:30 pm

Lidia's Italy In America"Another Seafood Celebration"
Casino Clams, Mussels Triestina and Cioppino are delicious ways to enjoy seafood. Lidia takes viewers to Swann Oyster Depot for King Crab Legs and Eataly to explore the fish counter. Many Italians from the northwestern coastal region of Liguria settled in the San Francisco area, and it's not surprising that they brought their Cioppino with them. D

10:00 pm

Cook's Country from America's Test Kitchen"Fancy Chicken"
Bridget shows Chris how to make the best Chicken Cordon Bleu. Next, Erin demonstrates how to cut a whole chicken. Then, Jack challenges Chris to a tasting of Black Forest deli ham. D

Mexico -- One Plate at a Time with Rick Bayless"The Case for Quesadillas"
What could be better than a freshly made, gooey, warm quesadilla? Rick answers the question by showing us how to make the flour tortillas from scratch. What could be better than that? Well, actually, in Mexico, Rick explains, quesadillas and flour tortillas have nothing to do with each other. He takes us to the Bazar Sabado, a charming colonial-style labyrinth of handicrafts shops in the heart of Mexico City's bohemian Coyoacan district, to experience the true art of the quesadilla. D

11:30 pm

Rick Steves' Europe"Poland Rediscovered: Krakow, Auschwitz and Warsaw"
Rick finds Poland transforming itself into the new heart of Europe, and Krakow, with its Baroque and cobbled charm, emerging as the "next Prague." Rick visits nearby Auschwitz and experiences a timeless, soul-searching lesson.G